Haydn Dunn's Articles

Saltfish Buljol  By Haydn Dunn

 

  

A favorite Sunday morning breakfast on the island of Trinidad and Tobago, The Mighty Sparrow even sang a song about how great this dish is saying "All saltfish sweet".  Saltfish can be found in many grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs, toast and slices of avocado however I love it with Dhal & Rice

 

Ingredients

1/2 lb salt cod fish, boneless
1/2 cup tomato, chopped
1/3 onion, chopped
1/3 cup sweet pepper, chopped
fresh ground black pepper (to taste)
2 tablespoons olive oil
1/2 scotch bonnet pepper (optional) or habanero (optional)
1/2 lime (optional)


Directions

Wash and soak saltfish, overnight if possible

Break fish (salted cod) in pieces and place in saucepan with water and boil 10-15 minutes Drain.

Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.

Shred fish using a fork

Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.

Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.

Serve with , coconut bake or other hearty bread and sliced avocado pear.

 

 

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